1.
Analysis of Main Nutrient Components of Sweetpotato Ningzishu No.1 and Physical and Chemical Properties of the Starch
宁紫薯1号甘薯的营养成分及其淀粉理化性质分析
2.
Breeding and cultivation of high quality purple sweet potato,Fushu 9
紫肉色甘薯新品种福薯9号的选育和栽培要点
3.
Effects of Fertilizer Application on Yield of New Sweet Potato Variety Ningshu 6
配方施肥对甘薯新品种宁薯6号产量的影响
4.
Compared the Physicochemical Quality of Purple Sweet Potato Pigment Between the First Refine and the Second Refine
1次和2次精制紫甘薯色素理化特性的比较
5.
The Study on the Characteristic and Expansion of a Superior Quality Sweet Potato Species-LU SHU 8;
优质甘薯品种鲁薯8号的特性与推广研究
6.
The Variety Characteristics and Cultural Technique of New Variety Sweet Potato-XIANG SHU No.19
甘薯新品种湘薯19号的品种特性和栽培技术
7.
Study on High-yielding Physiological Characteristics of Quality Sweet Potato New Variety Fushu 8
优质甘薯新品种福薯8号高产生理特性研究
8.
Breeding of New Sweet Potato Variety Eshu No.6 and Analysis of Its High-yield Potential
甘薯新品种鄂薯6号的选育与高产潜力分析
9.
Study on the Technology Conditions of Extraction and Purification and Property of Purple Sweet Potato Color;
紫甘薯色素提取纯化工艺及性质研究
10.
Isozyme Analysis of Different Tissue and Organ of Purple Sweet Potato;
紫色甘薯不同组织器官的同工酶研究
11.
Study on Technique of One-step-seedling Formation from Shoot Tip Culture in Vitro of Purple-colored Sweet Potato;
紫色甘薯茎尖培养一步成苗技术研究
12.
Research on Enzymolysis Technology in The Processing of Purple Sweet Potato Powder
紫甘薯粉加工过程中酶解工艺的研究
13.
Study on the stability of anthocyanin in purple sweet potato powder
紫甘薯粉生产中花青素的稳定性研究
14.
Study on the Nutrients and Snack Food Exploitation of Purple Sweet Potatoes
紫甘薯营养成分分析及休闲食品开发
15.
Study on Extraction of Proanthocyanidins from Sweet Potato Skin
紫色甘薯皮中原花青素提取工艺研究
16.
Optimizing Technical Conditions for Microwave Drying Purple Sweet Potato Slices
微波干制紫心甘薯片的工艺优化研究
17.
Expression Analysis of Sweetpotato Myo Inositol-1-Phosphate Synthase Gene
甘薯肌醇-1-磷酸合酶基因的表达分析
18.
we eat turkey, sweet potatoes,
大家吃火鸡，甘薯，